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Dinner recipe · from the recipe book

Warm Roasted Cabbage Salad with Spiced Yogurt

Charred cabbage wedges, caramelized cauliflower, sweet potato and crisp curry chickpeas over a cool, garlicky lemon-yogurt dressing with fresh mint and toasted almonds.

Warm Roasted Cabbage Salad with Spiced Yogurt

Ingredients

  • 8½ cups shredded600 gGreen cabbagecut into 8 thin wedges, core left on
  • 3¾ cups florets400 gCauliflowercut into small florets
  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onioncut into thin wedges
  • 3 tbsp40 gOlive oil
  • 1 tbsp6 gCurry powder
  • 2 tsp4 gGround cumin
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2½ tbsp40 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • 1½ tsp10 gHoney
  • 2½ tbsp chopped15 gFresh mintchopped
  • ⅓ cup whole50 gAlmondsroughly chopped

Steps

  1. Heat the oven to 425°F (220°C) with racks in the upper and lower thirds, and line two sheet pans with parchment.
  2. Mix the curry powder, cumin, half of the salt and the black pepper in a small bowl to make the spice mix.
  3. On the first pan, toss the cauliflower, sweet potato, chickpeas and red onion with half of the olive oil and two-thirds of the spice mix; spread in one layer.
  4. On the second pan, lay out the cabbage wedges, brush both sides with the remaining half of the olive oil and sprinkle with the remaining third of the spice mix.
  5. Roast both pans for 30 to 35 minutes, flipping the cabbage and stirring the cauliflower mixture halfway, until the cabbage edges char and the sweet potato is tender. Add the almonds to a corner of the cauliflower pan for the last 5 minutes to toast.
  6. While the vegetables roast, whisk the Greek yogurt, lemon juice, garlic, honey, the remaining half of the salt and half of the mint to make the dressing.
  7. Spread the yogurt dressing over a platter or four plates, top with the warm cabbage wedges, then the cauliflower, sweet potato, chickpeas and onion.
  8. Scatter the toasted almonds and the remaining half of the mint over the top and serve warm.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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